For a good part of the 20th century, European oncologists
have included enzyme therapy as a natural, nontoxic support in dealing with cancer. Most leading alternative cancer specialists treating Americans suggest both food enzymes and concentrated enzyme supplements as primary or
adjuvant therapies.

Cancer SupportNicholas Gonzalez, M.D., a New York City cancer
specialist, uses high doses of supplemental pancreatic enzymes as a primary tumor tool. Dr. Gonzalez's clinical successes have led others to seek natural therapies and offer them as
adjuvant support to drug therapies. If pancreatic enzymes are
efficacious in helping with existing cancers, maintaining a large pool of these
precious enzymes may help to prevent cancer from developing in the
first place. Epidemiological studies on human populations show that those who
eat organic fresh fruits and vegetables (loaded with natural enzymes) have
significantly reduced levels of problematic health issues. Whether the high
enzyme content of these foods is partially responsible for their
effect has not been proven, however, the evidence is compelling.

Digestive organs such as the pancreas and liver produce
most of the body's digestive enzymes. The remainder should come from
uncooked foods such as fresh fruit/vegetables, raw sprouted grains, seeds/nuts, un-pasteurized (non-heat treated -- heat kills) dairy products, and enzyme supplements.

Heated Food = Dead FoodEating food in its natural, unprocessed state is vital to
the maintenance of good health. Lack of natural foods in the modern diet is directly
responsible for a large number of degenerative diseases. Cooking food, particularly if heat
is prolonged for more than 118 degrees Fahrenheit, destroys enzymes. Heating food in this fashion leaves what is commonly consumed in the modern person's
"enzyme-less" diet. As a result, by middle age, we become
metabolically depleted of enzymes. The glands and major organs, including the
brain, suffer most from this deficiency. The
brain may actually shrink as a
result of a cooked, over-refined diet devoid of enzymes. As stated earlier, the
pancreas swells as it attempts to meet the deficiency. Laboratory mice fed on heat-processed, enzyme-less foods have a
pancreas 2 or 3 times heavier than that of wild mice eating their natural enzyme
diet of raw food.

If foods are consumed uncooked, fewer of the body's
digestive enzymes are required to perform the digestive function. The body
thereby adapts to the plentiful, external supply by secreting fewer of its own
enzymes, preserving these enzymes to assist in vital cellular metabolic
functions. Frying is one of the worst cooking methods since it occurs at a much
higher temperature than boiling. Heat damages protein as well as destroying enzymes. Many digestive disorders such as bloating may be related to an enzyme deficit
that begins in middle age.

Enzymes can also be wasted by lifestyle factors. Enzymes are forced to work harder with increasing temperatures and are depleted at a faster rate. For
example, a fever induces more enzyme action making the enzymes less available for
bacterial suppression. Enzymes are found in the urine after fevers and after strenuous athletic activity.

Animals harness the power of enzymes in food by burying or
covering it, thereby allowing enzyme activity to begin predigesting food. In
that manner, animals instinctively preserve their own enzyme supply. In fact, animals and people of some native cultures, teach us about preserving our enzyme supply and disease prevention through
efficient use of enzymes. Even though whales have up to a 6 inch layer of fat, for instance, their arteries are unclogged. Similarly, Eskimos and Inuit Indians, who eat large quantities of fat, are not considered obese. To a large degree, these groups
eat the fat-digesting enzyme lipase in the form of raw foods.

"In vitro" (occurring in a lab) and controlled
"in vivo" (occurring with a living organism -- human, rat, etc.) studies using
internal and parenteral routes have examined the effectiveness of different
types and sources of plant enzymes in a wide range of conditions. Some of these
conditions include
mal-digestion, mal-absorption, pancreatic insufficiency, steatorrhea (eating non-digestible fats such as Olestra -- large, greasy
foul-smelling stools), celiac
disease, lactose intolerance, arterial obstruction, and thrombotic disease.

Enzymes derived from the aspergillus oryzae fungus have
been subjected to numerous studies evaluating their role in supporting healthy
digestive function. Moreover, several human studies suggest the proteolytic
enzymes derived from this fungus may play a role in anti-inflammatory and
fibrinolytic therapy. These enzymes appear to be relatively heat stable and are also active throughout a
wide pH range. Most enzymes
are deactivated in stomach acid. These enzymes, synthesized from fungus, contain
no fungal residue even though that is their derivation. Modern filtration
technology enables these fungal enzymes to be ideal for human consumption.

Oral SupplementationTaking digestive enzymes in pill form just
before or at mealtimes can assist digestion, according to Dr. Mark Percival. Writing in
Nutritional Pearls, Dr. Percival states, "Although most
supplemental enzymes will deactivate when exposed to stomach
acid, some remain active if taken just before or with a
meal." He continues, "The enzymes are physically protected by the meal allowing for
some enzymatic activity to occur in the stomach. And, those enzymes that make it
through to the small intestine may help with digestion as well. Since pH
plays a major role in enzymatic activity, the enzymes derived from aspergillus may be highly useful as they appear to be remarkably stable even when
subjected to an acidic environment."

Joint Related MaladiesDr. Arnold Renshaw reported in Annals
of Rheumatic Disease that he obtained results with enzyme treatment from more than 700 patients with
rheumatoid arthritis,
osteoarthritis, or fibrositis. "Some intractable cases of ankylosing spondylitis and Still's
Disease have also responded similarly." He continues, "Out of 556
people with various types of arthritis, 283 showed improvement and 219 improved, however, to a lesser extent. Of 292 cases of rheumatoid
arthritis, 264 improved of various degrees. The longer the duration of
the disease, the longer time before improvement was observed. Most
started to show improvement just after 2 or 3 months of enzyme therapy." Despite
these favorable findings, digestive enzyme therapy in conventional medicine has
been reserved for those diseases that directly result in a pathological
deficiency of pancreas-derived digestive enzymes.

Pancreatic InsufficiencyAccording to Schneider et al., in pathological digestive
diseases, the oral intake of exocrine pancreatic enzymes are of key importance in
the treatment of mal-digestion in chronic pancreatitis. They studied the effectiveness of a conventional and
an acid-protected enzyme preparation and an acid-stable fungal enzyme
preparation concerning severe pancreatogenic steatorrhea. The results
showed that a supplemental enzyme preparation is best for those with chronic
pancreatitis and those who underwent Whipple's procedure (a surgical procedure
performed on pancreatic cancer patients). Patients with an intact upper
gastrointestinal tract fare best with an acid-protected porcine pancreatic
enzyme preparation.

Dr. Brad Rachman says that 58% of the population suffers
from some type of digestive disorder and a lack of optimal digestive function
associated with enzyme inadequacy. The problem is exacerbated in the elderly since their production
of gastric hydrocholoric acid may be sub-optimal. "This can be a significant
factor that can impact nutrient absorption along with the creation of mal-digestive-type symptoms. Bacterial production of hydrogen and methane are
determined after a carbohydrate challenge. Excessive levels of these gases
reflect overgrowth of bacteria in the upper gut. "Help is at hand with enzyme replacement." Dr. Rachman adds, "enzymes taken orally at meals may
improve the digestion of dietary protein and thereby decrease the quantity of
antigenic macromolecules leaking across the intestinal wall into the
bloodstream." Such leaks may trigger the body's defenses against exposure to what
it perceives as foreign protein or polypeptide invaders an produce
allergy related symptoms.

Pancreatin is secreted from the pancreas and provides
potent concentrations of the digestive enzymes protease, amylase, and lipase.
Pancreatin is sold as a drug to treat those with pancreatic insufficiency.
Pancreatin efficacy was demonstrated in a study conducted on patients who took
pancreatin to maintain postoperative digestion. The effects of supplementation
were determined by measuring the postoperative intestinal absorption and
nutritional status in a randomized trial with patients receiving pancreatin or
placebo. Before the trial, patients showed abnormal digestion of fats and
protein, and total energy was low at baseline and 3 weeks after surgery.
Pancreatin supplementation improved fat and protein absorption as well as
improving nitrogen balance. However, those patients taking a placebo had
worsened absorption after the surgery. The data suggest that long-term
postoperative pancreatic enzyme supplementation is efficacious in surgery patients who suffered from pancreatitis.

Cholesterol Relationship?Dr. Howell (previous page) states he chews an enzyme
capsule with his food in order to start the digestive process and adds, "allergies can also be helped by
enzyme additions to the diet ... so too can excessive cholesterol levels." Discussing
cholesterol and atherosclerosis, he mentions a 1962 study by three
British doctors, C. W. Adams, O. B. Bayliss, and M. Z. Ibrahim, who set out to
discover why cholesterol clogs arteries that ultimately manifest into heart
disease. They found that all enzymes studied became progressively weaker in the
arteries as people aged contributing to hardening of the arteries. They suggested a
shortage of enzymes as part of the mechanism that allows cholesterol deposits to
accumulate in the inner part of arterial walls. Blood tests conducted by
Stanford University researcher, LO Pilgeram in 1958, demonstrated progressive
decline in lipase in the blood of atherosclerotic patients with advancing middle
and old age.

About the same time, Becker, Meyer, and Necheles at
Michael Reese Hospital in Chicago found that enzymes in the saliva, pancreas,
and blood became weaker with advancing age. They speculated that fat may be
absorbed in the un-hydrolyzed state associated with atherosclerosis. They also found
improvement in fat utilization following the use of enzymes.

Intravenous administration of brinase, a proteolytic
enzyme preparation from Aspergillusoryzae, was found by an Irish
research group, Fitzgerald et al., to be beneficial in the treatment of chronic
arterial obstruction. Patients were observed for 3 months before receiving six
intravenous infusions of either saline or brinase for more than 2 weeks. During
the observation period, no changes were observed. After the infusion, 17 of the
27 obstructed arterial segments were found to have resumed blood flow, and the
number of segments increased from 11 to 27. No improvements were observed
in the placebo-treated patients.

Natural & SupplementalConsiderable evidence exists to support the beneficial
effects of enzymes, both. And, it is obvious that plant
enzymes are beneficial for specific conditions. Research dealing with intact absorption of
food substrates shows that non-digested food substrates enter the blood and that
plant enzymes break down different food substrates that would otherwise be
passed into the blood without being fully digested.

The time when our normal ability to produce enzymes is
greatest is in our youth -- a time of rapid growth. When we age and our food enzymes become depleted, we begin to
suffer a broad range of health complaints.

How long we live and in what state of health is determined
by our enzyme potential, according to Dr. Howell. Referring to a study by Dr.
Meyer and his associates at Michael Reese Hospital in Chicago, Dr. Howell said
the presence of enzyme of the saliva in young adults is 30 times greater than
that in people aged over 69 years. Similarly, a German study by Eckardt, pointed out that 1200
urine specimens displayed almost twice as much of the starch-digesting enzyme,
amylase, in young people compared to the elderly.

So, humans eating an enzyme-less diet use up vast
quantities of their enzyme potential through secretions from the pancreas and
other digestive organs. This results in a possible shortened lifespan, illness, and
lowered resistance to all types of stress.

In addition, G. A. Leveille, a University of Illinois researcher,
discovered in the early 1970s that enzyme activities in the tissues become
weaker with aging. Conducting experiments on rats, he found that at the age of
18 months (considered old age for rats) enzyme-free fabricated diets showed
enzyme activity shrank to less than 20% of its level at one month of age. And, Dr. Howell agrees: "the more lavishly a young body gives up its
enzymes, the sooner the state of enzyme poverty, or old age, is reached."

Raw FoodsThe answer is substitution of raw food for cooked as much
as possible. By eating foods with their enzymes intact and by supplementing
cooked foods with enzyme capsules, Dr. Howell suggests we can considerably slow-down abnormal and
pathological aging processes. He singles out raw milk, bananas, avocados, seeds,
nuts, grapes, and other natural foods that are rich in enzymes. He also suggests
an enzyme supplement be taken with all cooked food and, under medical
supervision, large doses in enzyme therapy to deal with certain maladies.

We are what we eat. Few would disagree with this adage
but not everyone realizes it is not so simple. Enzymes make the digestion
of food possible. This means we must make maximum use of enzyme activity, both
internal enzymes and those we consume either in food or as supplements.

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